Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

Lemon Spaghetti w/Chicken

Serves 6-8

16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste

Melt margarine in a large, heavy saucepan over medium heat. Add
chicken and brown until cooked through, about 4-5 minutes. Remove
chicken from pan.

Add remaining ingredients to pan, except spaghetti. Bring mixture to a
boil and add spaghetti. Reduce heat, cover and simmer for about 10
minutes, stirring occasionally. Meanwhile, cut chicken into 2 x
1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5
minutes, stirring occassionally. Serve immediately.

Each serving provides: 602 Calories; 29.9 g Protein; 100 g
Carbohydrates; 8.4 g Fat; 36.9 mg Cholesterol; 395 mg Sodium. Calories
from Fat: 13%

[chief_cook2]

Chicken Cutlets with Raspberry Vinaigrette

4 boneless, skinless chicken brest halves
Freshly ground black pepper
salt
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1cup fresh or frozen raspberries

Place the chicken between pieces of wax paper or plastic wrap. Using a
meat mallet, pound slightly to an even thickness. Season with the
pepper and salt.

Warm the oil or butter in a large no-stick frying pan over medium
heat. Add the chicken and cook for 5-10 minutes, or until lightly
browned on each side and cooked throughout. Remove the chicken to a
platter and keep warm. Add the wine, vinegar and raspberries to the
pan. Raise the heat to high and cook until the sauce thickens
slightly. Pour the sauce over the warm chicken and servew immediately.

Per serving: 145 calories, 5.5g. total fat, 17 g. protein, 4 g.
carbohydrate, 1.4 g. dietary fiber, 46mg cholesterol, 40 mg. sodium

[chief_cook2]

Grilled Chicken with Raspberry Marinade

2 whole chicken breasts, split in half
1 1/2 cups fresh frozen raspberries
1 cup raspberry vinegar
1/2 cup olive oil
2 bay leaves
1 tablespoon dried thyme
Salt and pepper to taste

Combine raspberries and vinegar in saucepan. Heat to boil. Remove from
heat. Stir in oil, bay leaves and thyme. Cool to room temperature. Pour
marinade over chicken and refrigerate overnight, turning occasionally.
Grill over hot coals, basting occasionally with marinade.

[carnation037]

from Chris in NM
« Thread started on: Apr 20th, 2005, 3:36pm » <br>Elegant and easy. Serve over hot rice. Makes 4 servings. Printed from Allrecipes, Submitted by Barbara Edwards

Champagne Chicken

4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne

1 Lightly dust chicken breasts with flour and a little salt and pepper.
2 In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
3 Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

ALL RIGHTS RESERVED Copyright © 2005 www.allrecipes.com

[Jay]

Chicken Cacciatore in a Hurry

1 (3.5-lb.) fresh whole chicken, cut up
1 Tbs oil
1 onion, sliced
1 (14.5-oz.) can stewed tomatoes
2 Tbs firmly packed brown sugar
1 packet spaghetti sauce mix

Heat a large deep skillet over medium-high heat. Add oil and heat until hot, but not smoking. Cook chicken until golden brown on all sides, about 5 minutes. Add onion and sauté until softened, about 3 more minutes.
Stir tomatoes (undrained), sugar and spaghetti sauce mix into skillet with chicken and onions. Bring mixture to a boil, cover and reduce heat. Gently simmer until chicken is done, about 30 minutes. Serve warm.

Servings: 4
Preparation time: 10 minutes
Cooking time: 38 minutes
Jay

[carnation037]

from Jay
« Thread started on: Apr 28th, 2005, 10:02pm » <br>
Puffed rice cereal makes a surprise appearance in this crunchy
chicken dish.

Crispy Chicken Bake

1/2 cup flour
1/4 tsp ground black pepper
2 eggs
2 Tbs water
1 cup puffed rice cereal, crushed
1 cup grated Parmesan cheese
1 package dry onion soup mix
6 (4-6-oz.) fresh boneless, skinless chicken breasts
1/4 cup butter or margarine, melted

Preheat oven to 375°F. Coat a 13x9x2-inch baking pan with vegetable
cooking spray.

In a shallow dish combine flour and pepper.

Beat eggs and water in a small bowl.

Combine rice cereal, Parmesan cheese and onion soup mix in a bowl.

Dredge chicken in flour mixture, followed by a dip in the eggs. Roll in cereal until evenly coated. Arrange in a single layer in prepared baking dish and drizzle with melted butter. Bake, uncovered, for 30 minutes or until done. Serve warm.

Servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes

[Jay]

15-Minute Chicken & Rice Dinner

Completely cooked in one skillet, this tasty chicken and rice dish
is easily and quickly assembled. Add a salad and crusty bread if
desired.

1 Tbs vegetable oil
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked

Heat oil in a large nonstick skillet over medium-high heat. Add
chicken; cover. Cook 4 minutes on each side or until cooked
thoroughly.

Remove chicken from skillet. Add soup and water; stir to mix and
bring to a boil. Stir in rice, then top with chicken; cover. Reduce
heat to low and cook 5 minutes.

Servings: 4
Preparation time: 5 minutes
Cooking time: 13 minutes

Jay (Ky)

[Jay]

Caribbean Turkey Stew

2 lbs turkey thighs skin removed
1 Tbs oil
3 cups onion thinly sliced
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 cup sweetened flaked coconut
1 cup turkey broth
1 Can (16 ounces) stewed tomatoes drained
1 Can (16 ounces) black beans drained
1 lb butternut squash peeled and cut into 1-inch cubes
1 lb sweet potatoes peeled and cut into 1-inch cubes
2 Medium bananas sliced
10 Green onions sliced
1/2 cup sweetened flaked coconut
1 to 2 Limes cut into wedges

In 5-quart saucepan, over medium-high heat, brown thighs in oil
about 3 minutes per side. Remove and set aside.

In same saucepan, saute onions 2 to 3 minutes or until translucent.

Add red pepper, salt, coconut, broth, tomatoes, black beans,
squash, sweet potatoes and turkey thighs. Bring mixture to boil;
reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey
thighs register 180-185 degrees F. on meat thermometer inserted
into thickest portion.

Ten minutes before serving, remove turkey thighs from stew and
strip meat from bones with fork; return meat strips to stew. Heat
throughout.

To serve, spoon stew into bowls and garnish with bananas, green
onions and coconut. Squeeze juice of lime over top.

Servings: 6

[chief_cook2]

Chicken Breasts Parmesan



chicken breasts -- boned
1 egg , beaten
Parmesan cheese
bread crumbs
spaghetti sauce
mozzarella cheese -- thinly sliced
oregano

Dip chicken in egg, then in mixture of bread crumbs and Parmesan cheese. Brown in a small amount of oil. Pour spaghetti sauce over chicken in baking dish. Bake at 350 degrees for 30 to 35 minutes. Top with mozzarella slices. Sprinkle with oregano. Bake until cheese melts.

Source:
"Beta Sigma Phi Holiday Cookbook,

[cuteascountry_Shortcake]

Parmesan Crusted Chicken from Hellman's Mayonnaise
1/2 cup of mayonnaise (may use light)
1/4 cup of Parmesan Cheese
4 chicken breast halves, boneless, skinless
4 tsp. Italian Seasoned bread crumbs

In medium bowl, combine mayonnaise and cheese.
On baking sheet arrange chicken and top with mayonnaise/cheese mixture and sprinkle on bread crumbs. Bake at 425 degrees F for 20 minutes or until chicken is throughly done.

Submitted by Cat from OK
Printed in Nancy's Kitchen Newsletter 6/23/05

[chief_cook2]

Golden Glazed Chicken Breasts
1 Envelope Lipton Recipe Secrets Onion Soup Mix
2/3 Cup Apricot or Peach Preserves
½ Cup Water
1 Lb. Boneless Skinless Chicken Breast Halves
2 Large Red or Green Bell Peppers, sliced
Hot Cooked Rice
In small bowl, thoroughly combine onion soup mix, preserves and water; set
aside. In aluminum foil lined broiler pan, arrange chicken breasts and
peppers; top with soup mixture. Broil 10 minutes or until chicken is done,
turning once. Serve over hot rice. Makes about 4 servings.

[chief_cook2]

Caramelized Onion Raspberry Barbecued Chicken

1 T. canola oil
4 sweet yellow onions, cut into 1/4-inch slices
1/4 C. sugar
1/2 t. chili powder
2 C. razzberry sauce
1/2 C. raspberry vinegar
4 boneless, skinless chicken breasts
2 T. oil for grilling

Razzberry sauce
2 C. fresh or frozen raspberries
1/2 C. sugar
1/4 C. water

To make razzberry sauce, place berries, sugar and the water in a small
saucepan. Bring to a simmer over medium heat. Cook until the berries
break down and the sauce begins to thicken. Remove from heat, cool and
puree in a blender or food processor.

Place a large pan over medium-high heat and add 1 tablespoon canola
oil. When oil is bubbling hot, add onions. Cook until onions just
begin to turn brown on the edges. Add sugar to onions and continue
cooking, stirring frequently to prevent burning, until onions are
golden brown.

Add chili powder, razzberry sauce and raspberry vinegar to the onions
and reduce the heat so that the sauce is barely simmering. Let cook
for 30 minutes to allow the flavors to develop.

Preheat a gas or charcoal grill. When you can comfortably hold your
hand 6 inches above the flame, baste the chicken with 2 tablespoons of
canola oil and place on grill. Cook slowly, turning frequently. The
chicken will cook fairly quickly, about 5 minutes on each side.

When the chicken is almost cooked, baste again with the raspberry
barbecue sauce. Watch carefully because the basted chicken will begin
to burn if the heat is too high. Once cooked, remove from the grill
and serve with additional sauce on the side for dipping.

[chief_cook2]

Golden Chicken Supreme

3 lbs. chicken parts
1/2 cup (1 stick) margarine
1 clove garlic, cut in half
1/4 tsp. poultry seasoning
1/8 tsp. pepper
1 cup potato chips, crushed
1 cup corn flakes, crushed

Remove skin from chicken pieces, wash & dry. Melt margarine with
garlic, poultry seasoning & pepper in medium sized frying pan. Mix
crushed potato chips & corn flakes in bowl. Dip chicken pieces in
margarine mixture, then in crumbs, coating well. Put in single layer
in shallow baking dish. Remove garlic from mixture and pour remaining
mixture over chicken. Bake in oven at 350º for 50 - 60 minutes, or
until crispy-brown and tender when tested with fork.

[chief_cook2]

Crispy Southern-Fried Chicken
Fried chicken is the perfect picnic food. Delicious hot or cold, it's terrific served with your favorite summer salads.






Ingredients
4 1/2-pound broiler-fryer chicken, cut into eighths

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

2 cups vegetable oil or solid vegetable shortening, melted


Prep Time: 15 minutes
Cooking Time: 35 minutes
Makes 6 servings



Directions
1. Rinse chicken and pat dry. Season with 1/2 teaspoon each salt and pepper. In a bowl, mix the flour and remaining 1 teaspoon salt. Coat chicken pieces well with the flour; shake off excess. Transfer to a plate.

2. Heat the oil in a large deep skillet (preferably cast-iron) over medium heat until hot but not smoking. Cook chicken, skin side down, in batches, making sure not to overcrowd the skillet. Cover; cook for 10 minutes.

3. Turn chicken pieces with tongs. Cover; cook 5 minutes longer. Uncover and cook for 20 minutes longer, turning the chicken pieces occasionally, until the juices run clear when the chicken is pierced with a knife. Transfer to a plate lined with paper towels to drain.

Per serving: 552 Cal.; 46g Protein; 36g Fat; 8g Carb.; 713mg Sodium; 178mg Chol.; 0g Fiber

[chief_cook2]

Smothered Fried Chicken

1 frying chicken (3 1/2 pounds) cut into 8 pieces
3 cups milk
1/4 liquid red-pepper seasoning
1 cup all purpose flour
1 tbsp black pepper
1 tsp salt
1 cup vegetable oil

Place chicken, milk, and red pepper seasoning in a bowl. Cover with plastic
wrap and refrigerate for 2 hours or as long as overnight. Combine
flour, pepper, and salt in a shallow plate. Drain chicken. Discard any
remaining milk mixture. Coat chicken with flour. Working in batches, brown
the
chicken in the hot oil in a large skillet over medium - high heat. Return
all
the chicken to skillet. Lower the heat to medium - low and cook, covered,
for 20
minutes, or until no pink remains. Turn the chicken once. Increase the heat
to
medium - high. Uncover and cook for 5 minutes to crisp the skin on the
chicken.
Drain the chicken on paper towels.

Yield: 4 servings at 2 pieces per serving

[chief_cook2]

Mississippi Fried Chicken

6 chicken breast halves
salt and pepper
cooking oil
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder

In colander, rinse chicken breasts; salt and pepper. Let stand to drain. In
plastic bag, combine flour, salt, pepper, and baking powder. Shake chicken
in this mixture until well-coated. Refrigerate for up to 6 hours. Put 1 inch
of cooking oil in skillet; heat to medium high. Place chicken in skillet.
When chicken pieces are hot and cooking well, lower heat to medium low. Cook
7 - 10 minutes on each side or until well-browned.

[chief_cook2]

Apple Honey Glazed Chicken

1/3 C. apple jelly
1 t. honey
1 t. Dijon mustard
1/2 t. ground cinnamon
1/2 t. salt
4 chicken breasts

Heat grill. In small bowl combine all ingredients except chicken,
blend well. When ready to barbecue oil grill rack. Brush chicken with
apple mixture, place on gas grill over medium heat. Cook 15 to 20
minutes or until chicken is fork tender and juices run clear, turning
occasionally and brushing frequently with apple mixture

[chief_cook2]

] Stuffed Chicken Breasts w/Broccoli & Cheese


I finally cooked these on the Xpress. I microwaved two, for 3-1/4 minutes. Then I put in the Xpress for 7 minutes. Turned out terrific.

Deb

Callie A <[e-mail]> wrote:
I have a box of these, made by Barber Foods.

I think they would be terrific cooked in the Xpress, but am not sure how long to cook it.

Here are the directions:

Oven: Bake for 30-35 minutes in 400 degree oven.

Microwave: 7-1/2 minutes (turn and rotate).

MW/Oven combo: MW for 3-1/4 minutes, bake for 10-15 minutes at 400 degrees.

[chief_cook2]

Rosemary Orange Boneless Chicken Breasts

1 1/2 pounds boneless skinless chicken breasts

Rosemary Orange Glaze:
2 teaspoons fresh rosemary, minced
1/2 cup orange marmalade
1 small shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1 teaspoon thyme

Preheat grill to medium heat. In a mixing bowl, combine the
rosemary, orange marmalade, shallot, garlic, and balsamic vinegar
until well blended.

Grill the chicken breasts, turning occasionally and brushing with
the rosemary-orange glaze, 15 minutes or until meat thermometer
inserted in center registers 170F.

Note: Do not brush during the last 5 minutes of grilling.

4 servings.

[chief_cook2]

Wings of Death

4 tablespoons butter, melted
3 tablespoons honey
10 tablespoons Tabasco or hot sauce
3 jalapeño peppers, finely minced
2 tablespoons spicy mustard
2 tablespoons tomato paste
1 teaspoon soy sauce

Marinade wings for about 3 - 4 hours in equal parts Tabasco,
and soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be fairly thick).
Remove wings from heat when they can easily be
pulled apart at the joints and coat with sauce.

[chief_cook2]

BARBECUED CROCK POT CHICKEN


BARBECUED CROCK POT CHICKEN

1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Put in crockpot in order listed. Stir once.
Cook on low overnight or in morning until dinnertime.
Remove skin and bones.
Serve with French fries and cole slaw.

[chief_cook2]

Chicken Cutlets with Raspberry Vinaigrette.

4 boneless, skinless chicken brest halves
Freshly ground black pepper
salt
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1cup fresh or frozen raspberries

Place the chicken between pieces of wax paper or plastic wrap. Using a
meat mallet, pound slightly to an even thickness. Season with the
pepper and salt.

Warm the oil or butter in a large no-stick frying pan over medium
heat. Add the chicken and cook for 5-10 minutes, or until lightly
browned on each side and cooked throughout. Remove the chicken to a
platter and keep warm. Add the wine, vinegar and raspberries to the
pan. Raise the heat to high and cook until the sauce thickens
slightly. Pour the sauce over the warm chicken and servew immediately.

Per serving: 145 calories, 5.5g. total fat, 17 g. protein, 4 g.
carbohydrate, 1.4 g. dietary fiber, 46mg cholesterol, 40 mg. sodium

[chief_cook2]

Texas Cooking Recipe of the Week

This dish, from the excellent Cooking with Texas Highways cookbook,
is a meal in itself with an incredible combination of flavors.

Sweet Onion And Fried Chicken Salad

1 large head leaf lettuce, or a combination of lettuces
8 cherry tomatoes, halved
1/2 cup sliced mushrooms
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse-grind black pepper
1/3 cup milk
2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips
1/2 cup peanut oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon
salt
pepper
1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly
sliced

Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set
aside.

In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind
pepper. Place milk in a separate bowl.
Dip chicken strips into milk and then into flour mixture to coat.
Fry chicken in hot oil on both sides for a total of 5 minutes or until
golden brown. Drain chicken on paper towels,
reserving drippings in pan.

Stir vinegar into drippings, scraping bottom and sides of pan. Pour
vinegar mixture into a mixing bowl and stir in mustard.
Add shallots and tarragon and season with salt and pepper; set dressing
aside.

Arrange chicken strips and onion slices on top of salads. Serve with
mustard-tarragon dressing on the side.
Makes 4 servings.

On the Delicious Scale, this is a guaranteed 10

[chief_cook2]

Roasted Chicken Au Jus
From Lipton® Recipe Secrets® and Bertolli® Brand

2-1/2- to 3-lb. chicken, cut into serving pieces
1 envelope Lipton® Recipe Secrets® Onion Mushroom Soup Mix
2 tablespoons Bertolli® Classico Olive Oil
1/2 cups hot water

1. Preheat oven to 425°. In broiler pan, without the rack arrange chicken; brush with soup mix combined with olive oil.

2. Bake chicken, basting occasionally, 40 minutes or until chicken is thoroughly cooked.

3. Remove chicken to serving platter. Add hot water to pan and stir, scraping brown bits from bottom of pan. Serve sauce over chicken.

4. Also terrific with Lipton® Recipe Secrets® Onion, Ranch or Savory Herb with Garlic Soup Mix.

Serves: 4
Preparation Time: 5 minutes
Cook Time: 40 minutes

[chief_cook2]

Hawaiian Chicken Strips

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This recipe actually calls for wings but in MY house, wings are reserved for HOT WINGS so I substituted strips. This is another extremely popular dish with the kids. (Both big and small)

2 pounds wings, drummettes or strips
1 c. soy sauce
1/2 cup brown sugar (I use Sweet N Low brown sugar substitute)
2 to 3 cloves garlic, minced (I double at least )
1 T. sesame oil
2T. sesame seeds
4 green onions (I have substituted dehydrated onion flakes with great results)

Flour chicken (season flour with salt and pepper) the night before or early in the day you'll cook them and store in a brown paper bag in the fridge. Fry chicken in 1 -inch oil to light brown. Cool. Mix soy sauce, sugar, garlic, sesame oil, sesame seeds and onions. Dip chicken pieces in sauce and place on cookie sheet. Warm in oven to set sauce and re-heat chicken. Heat the left over sauce for dipping.

These are so easy to make and yummy! Pineapple slices (or the fun shapes) make a wonderful side.

[chief_cook2]

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Cajun Bayou Chicken

1/2 cup lemon juice
1/4 cup hot pepper sauce
3 tablespoons Cajun seasoning
2 pounds fresh chicken
1 gallon zippered storage bag

Combine liquid ingredients and spices in bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours.

Drain chicken and discard marinade. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.

[chief_cook2]

Cheesy Chicken Florentine
=========================
2 (12-oz.) packages Stouffer's frozen Spinach Souffle, defrosted
6 boneless, skinless chicken breast halves,
salt and pepper
2 tablespoons vegetable oil
2 cups cooked white rice
1 cup milk
1 cup shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup coarse fresh breadcrumbs
2 tablespoons butter or margarine, melted

Season chicken breasts with salt and pepper; saute in vegetable oil
until both sides are golden brown. Chicken will finish cooking in the
oven.

Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion,
mustard and salt in large bowl; stir well. Spread into bottom of a
9x13-inch baking pan; place chicken on top of spinach mixture.
Combine breadcrumbs, butter and remaining Swiss cheese in small bowl;
sprinkle mixture evenly over casserole.

Cover casserole with aluminum foil. Bake in preheated 375F oven for
25 minutes; remove cover. Continue baking for 35 to 40 minutes or
until spinach mixture is set and chicken is no longer pink in the
center.

[chief_cook2]

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Crispy sesame chicken.
source: The Recipe Hall of Fame Cookbook II (these are great cookbooks!)

1 1/4 cups crushed cornflakes
1/4 cup sesame seeds
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon grond ginger
1/2 cup plain nonfat yogart
2 tablespoons honey
8 skinned chicken breast halves (I used chicken tenders)
Vegetable cooking spray
2 tablespoons melted margarine

Combine first 5 ingredients in a large plastic ziploc bag; set aside. Combine yogart and honey in a shallow dish; stir well. Coat chicken pieces with yogart mixture. Place chicken in ziploc bag and shake to coat. Remove chicken from bag and place on baking sheet coated with cooking spray. Drizzle with melted margarine. Bake at 400 degrees for 45 minutes or until done

[chief_cook2]

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Fiesta Chicken

1 8-ounce can tomato sauce
½ cup orange juice
½ cup finely chopped onion
2 tablespoons raisins
2 tablespoons chopped pimiento
½ teaspoon dried oregano, crushed
½ teaspoon chili powder
1 clove garlic, minced
12 ounces boned skinless chicken
breast halves, cut into 1-inch pieces
2 teaspoons cornstarch
1 tablespoon water
¼ cup snipped parsley
3 cups hot cooked rice
Several dashes bottled hot pepper sauce

In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
Toss parsley with rice. Serve chicken mixture over rice. Makes 6 servings.

21g protein
35g carbohydrate
2g fat
49mg cholesterol
277mg sodium
430mg potassium

[chief_cook2]

Spicy Skillet Chicken Barbecue
[Lowfat_Cuisine_Cooking_Club]


Apricot preserves give a bit of sweetness to this quick barbecue sauce; hot pepper sauce gives it spunk.

4 (1 lb.) skinless boneless chicken-breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup all purpose flour
1 TB olive or vegetable oil
1 small onion, chopped
1/3 cup apricot preserves
1 TB cider vinegar
3/4 cup ketchup
1 tsp. hot pepper sauce

1. Season the chicken with the salt and pepper; dredge in the flour. In a large skillet, heat the oil over medium heat. Add the chicken and cook 10 minutes, turning once. Transfer the chicken to a plate and reserve the drippings in the pan.

2. Add the onion to the pan and cook for 3 minutes. Stir in the preserves and vinegar; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the ketchup and hot pepper sauce and bring to a boil.

3. Return the chicken to the pan, turning to coat in the sauce; cook for 2 minutes, until the chicken is heated through. Serve with coleslaw and carrot sticks.

Serves 4.